These Gluten Free crumbl cookies deliver everything you love about the famous bakery cookies without the gluten. With crisp edges and soft centers, this recipe creates oversized cookies that stay tender for days in three classic flavors: Pink Sugar, Chocolate Chip, and Dark Chocolate Dream.
This recipe tackles gritty textures, excessive spreading, and flavor issues in gluten-free baking while accommodating various dietary preferences for enjoyable cookies.
This easy crumbl cookies recipe works because it addresses common gluten-free baking problems head-on. The dough can be prepared in about 15 minutes, chilled for just 30 minutes, and baked in under 20 minutes. You can even freeze the dough for up to two months when you need a quick homemade treat.
Table of contents
Dietary Considerations
- This recipe is gluten-free when using the specified gluten-free flour blend.
- The recipe contains butter and eggs, making it unsuitable for vegan diets.
- This recipe suits vegetarian diets as it contains no meat products.
- The recipe contains almond extract, so it is not suitable for nut-free diets.
- This recipe does not meet keto standards due to its sugar content.
Why You Will Love This Recipe
- Perfect Texture Without Gluten These gluten free Crumbl cookies have crisp edges and soft centers that stay tender for days. The two-temperature baking method creates the authentic Crumbl texture you’d never guess is gluten free.
- Three Flavors From One Dough The versatile base dough turns into Classic Pink Sugar, Chocolate Chip, or Dark Chocolate Dream versions. You can make all three flavors in one baking session for a complete cookie collection.
- Make Now, Bake Later The dough keeps in the fridge for up to 3 days or freezes for 2 months. Baked cookies stay fresh at room temperature for 3 days or freeze beautifully for up to 3 months.
- Works With Multiple Dietary Needs Beyond being gluten free, these easy Crumbl cookies include complete modifications for dairy-free, egg-free, and nut-free diets. My family members with various allergies can all enjoy the same great cookies.
Gluten Free crumbl cookies
- Prep Time: 15 minutes
- Cool Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free crumbl cookies deliver everything you love about the famous bakery cookies without the gluten. With crisp edges and soft centers, this recipe creates oversized cookies that stay tender for days in three classic flavors: Pink Sugar, Chocolate Chip, and Dark Chocolate Dream.
Ingredients
- 3 cups gluten-free flour blend (Cup4Cup or gfJules recommended)
- 2 tsp xanthan gum
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp table salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp butter vanilla emulsion (recommended for authentic flavor)
- 1½ cups chocolate chips
- ½ cup cocoa powder (for Dark Chocolate Dream variation)
- ¼ cup additional granulated sugar (for Dark Chocolate Dream variation)
- Pink food coloring (gel preferred – for Pink Sugar variation)
- 1½ cups confectioners’ sugar (for Pink Sugar frosting)
- 5 tbsp butter (for Pink Sugar frosting)
- 1–2 tbsp heavy cream or milk (for Pink Sugar frosting)
- ¼ tsp almond extract (for Pink Sugar frosting)
- Flaky sea salt (for topping, optional)
Instructions
- Select a high-quality gluten-free flour blend for your crumbl cookies. Cup4Cup or gfJules create the best texture. If using Bob’s Red Mill 1-to-1, reduce the flour by 2 tablespoons and add 1 tablespoon more butter to avoid dryness. The right flour blend is crucial for achieving the genuine flavor and feel without the gritty texture prevalent in some gluten-free baked goods.
- Ensure your butter is at cool room temperature (about 65°F) – firm enough to hold its shape, yet soft enough to leave an impression when pressed. Beat the butter with both sugars at medium-low speed for 2-3 minutes until just light, not overly fluffy. Butter that is too soft can lead to excessive spreading, while butter that is too cold may cause lumps and negatively impact the texture.
- Incorporate eggs into the mixture one at a time, mixing until just combined after each addition. Follow this with the vanilla extract and butter emulsion if using. When adding the dry ingredients to the wet mixture, mix on low speed and stop as soon as everything is combined. Overmixing can introduce too much air into the dough, resulting in cake-like cookies rather than the chewy texture characteristic of crumbl cookies.
- Cover the cookie dough and refrigerate for at least 30 minutes (or up to 24 hours) before baking. Chilling is crucial as it helps manage the cookie spread while enhancing flavor. Gluten-free doughs are particularly sensitive to temperature variations, making this chilling period even more essential than in standard cookie recipes.
- Begin baking at 350°F for 5 minutes, then reduce to 300°F. Continue baking for 11-13 minutes if making large cookies or 8-10 minutes for smaller ones. This two-temperature method is vital for ensuring that you get the perfect crumbl texture – crisp edges paired with soft, tender centers that maintain their quality for days.
- Remove cookies from the oven while the edges are set, yet the centers remain slightly underbaked. They will continue cooking on the baking sheet after being removed from the oven. Many bakers mistakenly overbake gluten-free cookies while waiting for them to appear completely done; rely instead on the timing and visual indicators.
- Allow your gluten-free crumbl cookies to rest on the baking sheet for 10 minutes before transferring them to a cooling rack. This resting time lets the cookies firm up, preventing breakage. The texture will continue to develop as they cool, so take care not to move them too soon.
- Store the baked cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for 5 days, or freeze for up to 3 months. Gluten-free crumbl cookies often improve in flavor as they sit, as the ingredients meld together.
Notes
- When measuring gluten-free flour, spoon it into the measuring cup and level off to ensure accuracy. Using a kitchen scale is also ideal for precise measurements.
- To adjust your gluten-free flour blend, the Cup4Cup and gfJules blends have been tested for the best results. If you use Bob’s Red Mill 1-to-1, be sure to make the necessary modifications to avoid a dry texture.
- If you aim to make dairy-free cookies, replace butter with a plant-based alternative such as Miyoko’s cultured vegan butter or Earth Balance (reduce by 1 tbsp if using Earth Balance).
- For an egg-free option, consider using 50g aquafaba (the liquid from chickpeas) or a commercial egg replacer equivalent to two eggs.
- If you prefer a nut-free version, omit almond extract and replace it with additional vanilla extract for the Pink Sugar flavor.
- The two-temperature baking method is essential for getting the right texture; if your cookies spread more than expected, consider checking your oven temperature, as it may run hot. You can lower the initial temperature to 340°F as a precaution.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Ingredient Notes
- Gluten-free flour blend: Cup4Cup or gfJules brands work best for these cookies. If using Bob’s Red Mill 1-to-1, reduce by 2 tablespoons and add 1 tablespoon more butter to avoid dryness.
- Xanthan gum: Adds the structure and chewiness that gluten would typically provide. Skip this if your flour blend already contains it.
- Cornstarch: Creates that tender center while helping the edges crisp up. This ingredient helps replicate the signature Crumbl texture.
- Butter vanilla emulsion: This bakery-secret ingredient creates that authentic Crumbl flavor. LorAnn brand works well and is available online or at craft stores.
- Chocolate chips: Mix semi-sweet and milk chocolate chips for the most authentic flavor profile. The combination mimics Crumbl’s signature blend.
- Almond extract: Gives the Pink Sugar variety its subtle, characteristic flavor. For nut-free, replace with additional vanilla extract.
Recipe Baking Tips
- If your gluten-free cookies spread too much, reduce the initial oven temperature to 340°F instead of 350°F for the first 5 minutes of baking.
- When cookies look dry or crumbly, add 1-2 tablespoons of milk to your dough after mixing all ingredients until just incorporated.
- For the most authentic Crumbl texture, chill your dough for at least 30 minutes before portioning into 4oz scoops.
- If using Bob’s Red Mill 1-to-1 flour, reduce total flour by 2 tablespoons and increase butter by 1 tablespoon to prevent dryness.
- When making the pink sugar cookie variation, dip your spatula in warm water before smoothing frosting for the cleanest Crumbl-style swirl.
Serving Suggestions
Serve gluten free crumbl cookies with dairy-free milk alternatives or herbal tea. Pair with fresh berries, vanilla ice cream, or chocolate dipping sauce.
Stack these cookies into ice cream sandwiches using dairy-free frozen desserts. Create cookie sundaes by warming cookies slightly and topping with coconut whipped cream.
Finish cookies with a dusting of powdered sugar or cacao. Drizzle with homemade fruit compote or melted chocolate chips for extra flavor.
Recipe variations
- You can use white or brown rice flour in place of the recommended flour blend for your gluten-free Crumbl cookies. Add 1 teaspoon of additional xanthan gum to prevent crumbling.
- Add 1/2 teaspoon of cinnamon and 1/4 cup toffee bits to the chocolate chip variation. These ingredients create a warm, caramel-like flavor profile.
- Either substitute the regular chocolate chips with white chocolate chips or mix in 1/3 cup chopped nuts. This creates a completely different cookie experience.
- If using the sugar cookie base, double the almond extract to 1/2 teaspoon for a stronger flavor. You can also add 2 tablespoons of lemon zest.
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How to Store?
To keep your gluten free Crumbl cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 3 days. Place parchment paper between layers to prevent sticking.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 5 days. The dark chocolate dream cookies become fudgier when chilled for 2 hours before serving.
Freezing: Wrap individual cookies in plastic wrap, then place in a freezer-safe container up to 3 months. Thaw wrapped cookies at room temperature. Cookie dough balls freeze well – arrange on a baking sheet until solid, then transfer to a freezer container up to 2 months.
Other Recipes You’ll Love
- Chocolate Almond Flour Cookies
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Rice Krispie Chocolate Chip Cookies
No. You cannot substitute regular flour for gluten-free flour in this recipe. The recipe is specifically formulated with gluten-free flour blend for proper texture.
No. The cookies won’t spread too much without cornstarch. Cornstarch helps create a tender texture and prevents spreading during baking.
Yes. You can use margarine instead of butter, but the cookies might have a different flavor and slightly softer texture.
No. Egg substitutes aren’t recommended for this recipe as eggs provide structure and binding that’s essential for gluten-free baking.
Yes. You can leave out the almond extract, but it enhances the chocolate flavor. The cookies will still taste good without it.
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